1. Stir occasionally to keep the pasta from sticking to the bottom of the pot
2. Most of the chicken stock will absorb, but you don't want the pasta to become completely dry. You will need a bit of the remaining creamy stock to melt the cheese and coat the orzo.
3. I folded in 1/2 cup Cheddar and 1/2 cup Parmesan. If desired, you can omit the Cheddar and mix in a full cup of Parmesan cheese.
4. Keep in mind, how much salt you add will depend on the salt content of your chicken stock. Adjust as needed to taste. Remember that the cheese contains salt as well, so keep tasting as you go.